Spicy Crab Cakes with Horseradish Mayo

Spicy crab cakes recipe with fresh Dungeness crabmeat, parsley, bread crumbs, egg, lemon jice, Tabasco, Wocestershire sauce, Dijon, paprika, thyme, onion, and bell pepper. Serve with a horseradish mayo.

Updated February 16, 2021

Elise Bauer

The big food thrill of winter in Northern California is that it is Dungeness Crab flavor.

There is but nothing better than fresh cracked crab, only y'all accept to make sure the crab is very fresh. During the season we will call Whole Foods and ask when the terminal shipment came in. If it is the aforementioned day, we're there.

Sometimes we greedily selection upward more crab than nosotros can actually swallow in one sitting. In these cases, the crab meat gets formed into crab cakes to be eaten at the next repast. My father found this recipe for spicy crab cakes in the Marshall Field'due south Cookbook and they were are absolutely delicious.

  • 4-five slices white bread
  • 3/four loving cup chopped fresh parsley
  • 1 big egg yolk
  • two teaspoons lemon juice
  • 2 teaspoons Worcestershire sauce
  • i 1/2 teaspoon Tabasco sauce
  • two tablespoons plus one teaspoon Dijon mustard
  • 1/2 teaspoon paprika
  • i/2 teaspoon chopped fresh or stale thyme
  • 1/2 teaspoon celery seeds
  • one/4 teaspoon freshly ground black pepper
  • five tablespoons extra virgin olive oil
  • 1/four cup chopped onion
  • i/four cup chopped light-green bell pepper
  • 1/4 cup chopped cherry-red bell pepper
  • 1 pound cooked fresh Dungeness crabmeat, picked over and tuckered
  • Horseradish Mayo:
  • 1 cup mayonnaise
  • 2 tablespoons prepared horseradish (see how to brand horseradish for a scratch version)
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • one/8 teaspoon freshly ground blackness pepper
  • Kosher common salt
  • Nutrient processor

  1. Make fresh breadcrumbs:

    Chop up the staff of life into big chunks and identify in a nutrient processor. Pulse until y'all have fine breadcrumbs. You'll demand almost 4 cups. Place the breadcrumbs in a shallow bowl and stir in 1/two cup of the chopped fresh parsley. Clean out the food processor bowl.

  2. Procedure crab cake binder ingredients:

    Put the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds and blackness pepper into the food processor. Pulse until blended.

    While the motor is running slowly add a thin stream of olive oil through the feed tube until the sauce emulsifies. Remove from food processor to a large bowl.

  3. Make crab cake mixture:

    To the big bowl with the sauce, stir in the chopped onion, bell pepper, and remaining one/iv loving cup of parsley. Gently fold in the croaky crab meat. Practise not over mix! Gently fold in half of the breadcrumb mixture.

  4. Make patties, dredge in remaining breadcrumbs:

    Carefully course half-dozen crab cakes patties. Lightly dredge them in the remaining breadcrumbs.

  5. Arctic:

    Comprehend with plastic wrap and refrigerate for at least an hour.

  6. Fry crab cakes:

    Heat two tablespoons of butter in a big not-stick skillet on medium estrus. Working in batches, fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through. Add more butter to the pan if necessary.

  7. Make horseradish mayo sauce:

    To prepare the horseradish mayonnaise, combine all ingredients in a small bowl and mix well. Taste and accommodate seasoning. Cover and air-condition.

Elise Bauer